Pink Lemonade Cupcakes (Dairy-free)

March 24, 2016

I welcomed Spring Equinox with my first vegan cupcake experiment. Now, I’m not suggesting cupcakes are the next superfood but, for special occasions, this recipe is on the healthier side. Firstly, I replaced white flour with whole wheat flour. This increases fiber content which helps manage blood sugar spikes. Secondly, these are dairy-free which may be beneficial for PCOS-fighters. Finally, instead of using artificial food coloring, I added beet juice! I can proudly say the taste was unaffected and I avoided the toxic chemicals in food dye. Please leave a comment if you have a tip for coloring desserts naturally!

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Hi health-seekers and welcome! A bit about me: I'm a plant-based blogger, fitness lover, feminist, and full-time doctoral student living in Vancouver, Canada on unceded Coast Salish territory. As a research scientist, I study the effects of lifestyle (nutrition, exercise and mental health) on PCOS and women's reproductive health.

These definitely count as healthier cupcakes 😉 I haven’t played around to much with natural food dyes, but I used vegetable to dye our Easter eggs this year and that was pretty neat. Red cabbage turned the eggs a beautiful grey blue

I love love love these cupcakes. And the fact that they are healthier. I really should think about making the stuff I bake healthier too eh? Maybe. Someday when I got the whole baking thing down pat. You inspire me!

I’m a huge sucker for anything lemonade flavored, and of course you can NEVER go wrong when a cupcake is involved. Will have to make these soon! I love that this recipe is healthier than so many others!